CALIFORNIA WINES—THE BROWN FAMILY 



introduction of our vintage wines in bottles direct to the" consumer. No 

 distributer in the trade centers offers an inducement to the conscientious 

 vineyard proprietor in California to handle his brand of wine in glass. The 

 glory of French wine, the illustrious fame of the vintages of the Rhine and 

 Moselle, the renown of Tokay and Lacrimae Christi, all have been originally 

 built up by the most careful selection of wines in bottles. Every bottle 

 acts as an emissary and as the most powerful agent to demonstrate quality 

 and purity and every true and honest proprietory label on the bottle if 

 judiciously applied, adds to the propaganda and promulgation of our Califor- 

 nia vintages. As matters stand now, principally the bulk goods, and these 

 not always thoughtfully selected, find purchasers under rather more than 

 competitive prices. Greater attention must be paid to the distribution of our 

 home labeled bottled goods and even if it involves a great sacrifice, it will 

 have to be done. Brands must be established on a more extended scale, 

 and the policy that has heretofore been the policy of only a few of the lead- 

 ing vineyardists, must become prevalent in California as in other wine- 

 producing countries. We must strive to bring our very best wines at reason- 

 able prices to the great centers of consumption in bottles — in fact we must 

 utilize our superior vintages as advertising agents to proclaim that there is 

 as much distinction in California wines as there is in any other product; 

 some are not so good, and they go for what they are; some are better and 

 they are recognized; but the best must stand as a type, in the same sense 

 as the best American woman represents the real type of American woman- 

 hood. 



The Brown Family in California 



By JASON BROWN 

 CHAPTER SEVENTEEN 



IN WHICH WILLIAM SIMPSON TRLLS OF GRAPE GROWING AND OTHER THINGS. 



I SUPPOSE that two acres of red soil on the hillside isn't good for much 

 and I had better leave it in pasture. Indeed, it does not make any too 

 good pasture," I said to Simpson one Sunday afternoon, as we were 

 walking over our California farm. 

 "Indeed, Jason, you were never more mistaken in your life," re- 

 plied Simpson, as he caught a soft, red-looking bit of rock from the 

 ground and crumpled it between his thumb and forefinger. 



"See how that stuff powders up. That's granite, disintegrated granite, 

 decayed granite. Its loose, porous, full of iron and other minerals. It 

 makes the best sort of fruit land. Deciduous fruits, like Bartlett pears, for 

 instance, grow on it to beat the band. It's great land for grapes, and the 

 finest flaming Tokay grapes I ever saw were grown on this very sort of 

 soil. They are a splendid table grape when grown right; they have a mag- 

 nificant appearance and exquisite flavor; they attain large size and com- 

 mand a good market price." 



Here Ethel, who is always observant, asked Simpson a question which 

 brought out some important facts in grape growing. 



"I notice you say that the iron in the soil is good for grapes, Mr. Simp- 

 son. Does the plant absorb the iron?" 



"Now, Miss Ethel, I'm glad you asked that question," replied Simp- 

 son, nodding approvingly at our pretty daughter. 



"Certain plants contain minerals in great quantities. When the soil 

 contains these minerals the plant seems to thrive to an extent impossible 

 without them. Dr. Gabriel Viaud, a French scientist, who has been making 

 experiments to secure the absorption of useful medicinal substances by 

 food plants, says that much may be accomplished by watering the soil with 

 solutions of phosphorus, sulphur, potash, arsenic, and other minerals, which, 



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